Ginger Cream Tart With Raspberries Recipes

GINGER-CREAM TART WITH RASPBERRIES

Steps:

• Make shell:
• Preheat oven to 350°F.
• Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up side of tart pan. Bake in middle of oven 15 minutes, then cool in pan on a rack.
• Make ginger cream:
• Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.
• Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream. Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours.
• Dust tart with confectioners sugar and serve with berries.

BERRY TART WITH GINGER CREAM

Steps:

• Prepare and bake pastry in 4 quadrants:
• Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.
• Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.
• Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use. Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart. Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.
• Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).
• Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.
• Preheat oven to 450°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.
• Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.
• Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.
• Make ginger cream:
• Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.
• Prepare fruit and assemble tart:
• If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.
• Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze.

CHOCOLATE RASPBERRY TART WITH GINGERSNAP CRUST

Steps:

• Position rack to middle of the oven and heat to 325.
• Oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
• In food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, working it in by squishing with the hands. Press into sides and bottom of pan. Set in refrigerator for 20 minutes until firm.
• Bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. Cool on rack.
• Meanwhile, pass 1 cup berries through food mill with fine disk or force threough fine sieve with wooden spoon into medium bowl, about 1/2 cup puree. Discard contents in strainer.
• Put chocolate in medium bowl. Heat cream until just boiling. Pour hot cream over chocolate, whisk to blend. Stir in raspberry puree and salt. Pour ganache into cooked tart shell.
• Refrigerate ganache until fairly firm, about 1 hour.
• Arrange remaining berries on top of ganache, covering whole surface.
• Chill until completely firm, about 30 minutes.